Paraben Free Cinnamon Sweet Plantain Chips
Sweet, caramelized, and warmly spiced, these baked plantain chips hit that perfect spot between snack and dessert. Ripe plantains with plenty of black spots bring natural sweetness that pairs beautifully with fragrant Ceylon cinnamon, so the flavor feels layered without needing a long ingredient list. Coconut oil helps each slice turn golden and crisp in the oven, and a light drizzle of honey adds an extra sticky-sweet finish if you're feeling indulgent. For anyone navigating preservative sensitivities, store-bought chip options can be a minefield of additives and synthetic coatings — baking your own from whole, recognizable ingredients puts you fully in control of what goes into every bite. The diagonal slice and single-layer baking method are the real secrets here: they maximize surface area and let the heat work evenly, giving you that satisfying crunch without any frying. Letting the chips rest on the pan after baking is a small but important step — they firm up noticeably as they cool, so patience pays off. These are equally at home alongside a dip, crumbled over yogurt, or eaten straight off the pan before they even make it to a bowl.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 1 tbsp honey (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a sharp knife or mandoline, slice the peeled plantains on a slight diagonal into rounds about 1/8-inch thick — thin enough to crisp through but thick enough to hold together.
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